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The Forking Truth is that some Dining Experiences are NOT Worth a Fork!

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A grilled chicken sandwich from somewhere in Scottsdale AZ

The Forking Truth is that not every dining experience will be drool worthy.Actually some dining experiences are NOT Worth a Fork! Recently I had a grilled chicken sandwich from somewhere in Scottsdale. The bun was squashed and hard…maybe stale? The chicken also seemed like it had all the life in it squashed out and had a weird texture…..like the snap of a hot dog and also had a burnt taste too. Even the pepper didn’t taste good because nobody rinsed off the can flavoring. I was hoping I’d enjoy the side dish from this particular place….

Well I almost enjoyed the side dish of potato salad…..It did have a nice flavor but the potatoes were very over cooked and mostly got all mashed. I had maybe 4 marble sized pieces of potato in this salad with a few hard lumps of egg. It was like a cup of cold mashed potatoes with a few lumps.

BAHHhhhhh!

In the same week I went to a small sushi restaurant in Peoria. The sushi was very average so it didn’t seem blog worthy. This particular sushi restaurant offered Korean Style Fried Chicken. Ummm you sure don’t come by that all the time! We ordered some Korean Style Fried Chicken and when it arrived I thought it looked Scrumptious and Amazing!

It DID look scrumptious and amazing. But when I took a bite I found that under the very crispy crust was almost cold chicken that was oddly very dry and chewy….WTFork! How the Fork did they come up with that? Cold dried up chicken with a nice crispy crust….

Here is another non-drool worthy plate I had in beautiful Carefree AZ. Chewy meat, SOUR  onions and what looked like pond slime….This plate I couldn’t stomach and I was afraid this food for myself and I thought it could make my dogs ill.

This was not drool worthy. It was more like Forking Puke Worthy.

Early this year I had a pizza from somewhere in Peoria. The Crust was burnt tasting and also was hard like a rock. You can see the burnt threw the crust. This was not drool worthy either. I actually felt sick after this………

I ordered a fried fish somewhere in Phoenix.

My fish was fried to a crisp and most of the flesh was crunchy. My crunchy fish was topped with a couple fistfuls of salt with what seemed like a 1/2 a jar of jarred garlic mixed with some mushrooms. I also was blessed with a slice of unripe tomato, oily lettuce, porridge like rice and oily soggy fries. Nobody asked me how it was as they did the usual drop and run.

We took out some food from a new Fast Food Restaurant in Glendale…is it is Peoria? The Chicken was almost good but it was my luck that who someone careless salted the chicken lost the lid on the salt container and the chicken was coated in enough salt to melt a snow covered driveway. The rolls were pillowy and might have been mixed with yoga mats. The Mac -N- Cheese tasted like margarine and chemicals. WTFork knows what they did to the potatoes. The potatoes were very  heavy and tasted like they have might have contained wall plaster……..Well it’s fast food….you get what you get….my bad.

I guess the least drool worthy food I tried came from a food truck….Look at the picture…No words are needed. My apologies should you have nightmares or gain a fear of food trucks. Only God knows what stories the grease that roll was fried in can tell…….

Close up of Corned Beef Wild Buckeye Roll

The above were all….

NOT WORTH A FORK!

The Forking Truth is that some Dining Experiences are NOT Worth a Fork!

Your experience may or may not differ and everything is subject to change.

The Forking Truth

 

 

Lidia’s Marinated Winter Squash Recipe

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Lidia’s Marinated Winter Squash

I recently watched Chef Lidia Bastianich prepare Butternut Squash with an Agrodolce sauce (sweet and sour sour). She fried the squash on both sides and then marinated the squash with the sauce. I thought it was very unusual and I don’t recall having squash prepared in such a way. I thought Id give it a try.

Ingredients for about 8 servings

1 cup apple cider vinegar

1 Tablespoon sugar

1/2 teaspoon course sea salt (1/4 for recipe and 1/4 to sprinkle on squash)

6 garlic cloves – sliced very thin

1 Tablespoon extra virgin olive oil

2 lb butternut squash

1 cup vegetable oil

10-20 basil leaves – Torn well or chopped

Directions

In a small fry pan simmer the vinegar, sugar, 1/4 teaspoon salt and reduce by half. Add the garlic slices.  Put to the side and refrigerate when you can.

Peel Squash. Lidia uses a knife to trim the squash shell off. I did one with a knife and it was somewhat difficult. I used a carrot peeler on my second squash and i thought it was much easier. Use whatever is easier for you. For the recipe Lidia suggest to cut the squash slices in one inch pieces and cut the rounds in half.

Put a cup of vegetable oil in a bigger fry pan on medium high heat and fry the squash for three minutes a side or until fork tender and flip squash pieces and fry the other side for two or three minutes more.

Put the fried pieces of squash on a paper towel lined pan or sheet tray. Salt the squash.  Repeat with the squash till done.

In a pan or tray lay out the squash. spring with the basil and olive oil and drizzle the marinade.

Cover tightly with plastic wrap.

The squash needs to marinate at least three hours. Overnight is suggested.

Lidia’s Marinated Winter Squash

The Forking Truth

 

 

 

Tacos Jalisco in Scottsdale AZ – Worth a Fork!

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Tacos Jalisco is located in South Scottsdale and serves mostly Jalisco Style Mexican Food. This is not a fancy place. I can tell you the food is legit and you don’t have to “peso much” here. (excuse the bad pun) But honestly speaking your dollar truly stretches very far here and the food is good..The two rarely happen together.

This is what it looks like when you walk in.

It’s busy and it’s hard to take pictures.

Here’s the dining room.

Tacos are only $1.51 EACH and are made with in-house made tortillas and slow roasted meat. I thought for $1.51 how big can they be? I thought they would be bite size with very little meat but boy was I wrong.

4 chicken tacos were $6.04 and 4 carne asada tacos were also $6.04 (at this time 7-17)

Just like in Mexico they double shell the tacos and they are generously packed with seasoned meat, cilantro, sauce and onions. They also gave us chips and we picked up some house made condiments from the salsa bar.

The tacos were both moist and flavorful. I still can’t get over the $1.51 price for each taco. It seems a BOATLOAD of blue-eyed taco restaurants have mushroomed all over metro Phoenix and not all but many of them sell much smaller lesser filled not as tasty tacos for around $5.00 each!

Since we didn’t imagine getting so much food we also decided to share a Chile Relleno Plate ($7.78)

Not one but TWO stuffed mild but tasty battered poblano peppers stuffed with mild milky gooey Mexican Cheese. The hefty platter also came with house made creamy refried beans, flavorful rice, salad, creamy avocado sauce, chips and house made tortillas. These Chile Rellenos were a lot tastier than some others I’ve tried at other places that cost much more! Tastier real roasted poblano instead of a canned chili like some places do and the real cheese not a pre-shredded blend that doesn’t taste as good.

Much Cheaper and much better than not all but a lot of places!

No website you just have to visit them at 3060 N 68th St Scottsdale AZ open 7 days a week starting early at 8am and open not all but some holidays.

 

Tacos Jalisco is Worth a Fork!

Worth a Fork! If you find yourself in South Scottsdale maybe at the Zoo or near Tempe you might want to give this place a try if your in the mood for Jalisco Style Tacos.

Everything is subject to change and your experience may or may not differ.

The Forking Truth

 

Spicy Tomato Jam Recipe

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Spicy Tomato Jam

I had a bunch of tomatoes that weren’t the best and I thought they’d be great as jam and they are. The two fried serrano peppers I added turned out absolutely perfect. I got heat but not too much and can taste all the flavors. You can alter the amount of heat for your taste. This jam will be delicious on burgers, sandwiches, cheeses and turkey.

Ingredients for somewhere around 30 servings

3 1/2 lb tomatoes – top button and skin removed, rough chopped

1 apple – peeled, cored and chopped

1 cup dark brown sugar

1 cup white sugar

2 serrano peppers – fried and finely chopped

1 cup apple cider vinegar

1 teaspoon yellow mustard seeds

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1 teaspoon course sea salt

Directions

All the ingredients go in a sauce pot. Put the pot on medium high heat and when it starts to boil turn it down to medium heat. Stir occasionally. Turn the heat down again so it simmers. Let it go till it reduces till it’s thick or to your liking.

Spicy Tomato Jam

Mighty Forking Tasty!

The Forking Truth

 

 

 

Novel Handcrafted Artisan Ice-Cream Downtown Phoenix – Worth a Fork

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Ummmm Dougnuts……Hot Toasted Doughnut Sandwiches stuffed with small batch handcrafted artisan Ice-Cream. Ummmmmmmmmm! Novel Ice Cream is a very small Ice-Cream Shack located in Down Town Phoenix AZ.

It really is a shack…surrounded by other small shacks!

The inside is very small…small like a really big closet or master bath.

Here are some of the Ice-Creams.

Here is the whimsical fun wall behind us. The owner Brandon told us a local Mexican Artist painted the wall with the anthropomorphic cones.

You should treat yourself to delicious creamy ice-cream that you can enjoy in a variety of ways. In a fresh made waffle, maybe topped with cereal topping? Maybe your favorite flavor of ice-cream stuffed into a fresh hot glazed doughnut!

The shack is very small and there is no room for indoor seating.

The Doughnut Sandwiches are mighty delicious. Creamy flavorful ice-cream. I had the Panna Cream with imported Italian Cherries and my husband had Quality Chocolate stuffed into Hot Toasted Doughnuts. Totally worth the calories…delicious! Good thing this place is pretty far for me so I can’t indulge as often as I want.

The only seating is outside on the deck patio.

I see something strange from the patio.

WTFork!

I’ll get a better look on my way out.

 

No website but you can find Novel Ice-Cream on Facebook.

Novel Ice-Cream is Worth a Fork!

Great ice-cream if you happen to be in the area but no restroom and no escape from the 120 degree dry heat.

Everything is subject to change and your experience may or may not Forking differ.

The Forking Truth

 

 

Forking Delicious Baked Crispy Cheddar Cauliflower Recipe

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Forking Delicious Baked Crispy Cheddar Cauliflower

I came up with an easy and lighter way to prepare a crispy cheesy cauliflower that everyone will love! It’s a little sharp, a little tangy with a mild heat. It’s very tasty.. I used white cheese but with the seasonings I used it looks like orange cheese. Six servings only contain a total of 4 ounces of sharp cheddar cheese. No other fat is added and no other salt because it’s salty enough from the cheese and pepper sauce.

Ingredients for about 6 servings

1 medium size head of cauliflower – broken down into florets

4 oz sharp cheddar cheese – shredded

3/4 cup panko

3 Tablespoons cayenne pepper sauce – Franks Red Hot is Preferred

1 teaspoon paprika

1/4 teaspoon cayenne pepper

non-stick spray – neutral flavor is preferred – canola or vegetable

Directions

Set oven to 375 degrees F

In a medium bowl add the cheese, bread crumbs and all the dry seasonings and mix well. Then set to the side.

In a large bowl add the cauliflower. Drizzle the pepper sauce all over the cauliflower and mix it well so the cauliflower is coated all over with the sauce.

Spread the cauliflower on a baking sheet in one layer that was sprayed with non-stick spray.

Top the cauliflower with the cheese crumb mixture and place in the oven.

It will be done in 30 – 45 minutes. Remove when it looks like this to you and the cauliflower is cooked all the way.

“I Forking want some Cauliflower”

Forking Delicious Baked Crispy Cheddar Cauliflower

It not heavy but tasty. Just about everyone will enjoy this dish!

The Forking Truth

 

 

My Visit to El Alboroto Mexican Seafood Restaurant in Peoria AZ

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Without a navigation system you might pass El Alboroto Mexican Seafood Restaurant by.  One year after opening they still don’t have an outside sign on the building. When you get closer you can see that you are at the right place.

What does El Alboroto mean?  According to the dictionary Alboroto translates to an uproar, a  disturbance or a riot. Maybe it translates to riotous seafood?

This isn’t a fancy place and Mexican TV is on. Our waitress speaks Spanish to most of the guest but switched up to English for us.

The menu is in Spanish with English but lacks descriptions.

 

I asked what the Pescado Relleno was like.

The waitress said the fish is stuffed with octopus.

I ordered the Shaken Grilled Fish. I asked what it was and was told it was fish that comes with peppers.

I received this.

My fish is fried crispy. I don’t know if it was grilled too? And yes there are some peppers there. Looks like Ranchero Fish? ….anyway….It’s tasty and is a large portion. It’s like someone’s  Mexican Mom made it for you. It’s very home style.

My husband had the Diablo Shrimp. He said the shrimp were a little bbq like in the taste.

Last time I had the wrapped fish (sea bass). It was very good and maybe better than a similar plate I had in Mexico. At the time it was the best Mexican fish dish I had in Metro Phoenix.

This dish had a great presentation.  It appears and taste like they had a different chef then.

My husband had the same shrimp dish and it also differs in appearance and taste.

Still good but a little more home style now.

El Alboroto doesn’t have a website but you can find them on Facebook.

Not big on atmosphere.  if your in the neighborhood and you don’t want the usual Sonoran Stuff and  if you don’t feel like trekking to downtown Phoenix for Mexican Style Seafood…….here it is!

The Forking Truth is that EVERY FORKING THING is subject to change and your experience may or may not differ!

The Forking Truth

Forking Delicious Focaccia Bread Recipe

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Focaccia with Artichokes, Zucchini, Peppers, Onion, Garlic, Goat Cheese and Fresh Marjoram

Focaccia is similar to pizza but you are suppose to taste the olive oil in the crust. Focaccia also differs because when the dough is stretched out they are allow to rise again unlike pizzas that go in the oven after stretching. Real Neapolitan Pizzas do not contain olive oil in the crust because it will burn under the high temperature of a pizza oven. Very traditional Focaccia Breads are very scant with toppings and often only contain an herb and salt. Focaccia is easy to prepare in a home oven. Top it however you like! This recipe will make TWO Focaccia Breads that are about 8 x 12 inches each and will serve about 8 each or 16 servings all together.

Ingredients for about 16 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz.)

1 1/2 Tablespoon sugar

1 1/2 cup water (100-110 degrees F )

3 cups bread flour

1/4 (scant) cup extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour (knead in what you need and the rest is for the dough ball to sit in)

1 teaspoon extra virgin olive oil – for the pan

2 teaspoon semolina flour (or substitute corn meal) – for the pan

2 big pinches semolina flour – for the top of dough for when you are spreading it out

Toppings of your choice

Directions

In a large mixing bowl add the yeast, sugar and water. Mix and cover with plastic wrap and leave in a warm place for a half an hour till it gets foamy.

When it’s foamy add 3 cups flour and hand mix. Mix in the oil and salt. Dough will be too wet. Now add the remaining cup and knead in the flour till the dough feels smooth and together. Make it into a dough ball and have it sit in the flour. Cover the bowl with plastic wrap and leave in a warm place for about an hour.

After an hour it should have doubled and punch it down and make it into a ball again. Cover it with plastic wrap and leave it in a warm place for an hour again.

Take your time and when your ready get out two pans and sprinkle each with about a 1/2 teaspoon of olive oil and sprinkle each pan with about a teaspoon of semolina flour.

Spread out the dough and leave it covered with plastic wrap for about an hour till it rises again.

Set your oven to 450 degrees F

OK here you need to decide what kind of topping you want.

what ever topping you pick you need to in-dent  the dough with your fingers or a tool handle all over the surface and sprinkle with extra virgin olive oil. Add a fresh herb of your choice (either now or 5 minutes before the end of cooking and finish with sea salt.

For the Focaccia I made in the picture I added small pieces of artichokes, zucchini, peppers, onions, garlic, goat cheese and fresh marjoram and finished with salt and pepper. The delicate marjoram I added at the end. I also gave mine an extra drizzle of olive oil for flavor and also to prevent my vegetables from burning.

It really came out FORKING DELICIOUS!

Focaccia

The Forking Truth

 

 

 

 

 

Dining Out with DOGS in Metro Phoenix AZ June 2017

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Where the Fork are we going?”

Dining with Dogs in Metro Phoenix is just a “fluff” story about taking my dogs out to eat. We usually go to most of the same casual places that aren’t too far from home but we do hit a new places now and then. You do need to know that there are some rules for dining with dogs. Many restaurants here in the Metro Phoenix Area do have patios but not all patios are dog friendly. It’s always best to call a restaurant first before you decide to dine there with your dog because the patio could be booked already for a party or closed for another reason. Once you decide on a dog friendly patio you must make sure to keep your dog(s) by your side at all times. Dogs are NOT to sit on restaurant furniture or eat off of restaurant plates. It is always suggested to dine at off times to avoid as many people as possible because some people other diners don’t want to dine around dogs and it’s best to avoid screaming children as they tend to spook dogs. You also need to be aware that most of the foods you eat can be harmful or toxic to your dog. You should get a list of these foods from your veterinarian. Basically it’s usually safe to feed your dog a few small pieces of plain meat with any sauce removed. You might consider purchasing a collapsible bowl for water for your dog.

For our first Dining with Dogs Adventure with our new member we decide to try out Banh Mi Bistro Vietnamese Eatery in Phoenix AZ. This is a Pho Free Vietnamese Restaurant that specializes in the Banh Mi Sandwich. A Banh Mi Sandwich is served on a rice and wheat flour Vietnamese Style Baguette that has a crisp exterior and a soft interior and is filled with pickled Daikon & Carrot, jalapeños, house made aioli, cucumbers and your choices of around 10 fillings. The sandwich is a mix of savory, spicy, sour and sweet. They also serve a variety of tasty appetizers, noodle bowls, really good rice plates and MORE!

“My first Dining with Dogs in Metro Phoenix….I’m on TOP OF THE WORRRRRRLD”!

“I’m so FORKING GLAD these people adopted me!”

I decided to get the Chicken Curry with Rice and my husband gets a Pulled Pork Banh Mi.

The curry is a nice light and aromatic with good flavoring and tender chicken. The pulled pork is tasty and satisfying.

“This is a FORKING GREAT DAY!”

“We couldn’t be more pleased!”

www.BanhMiBistroAZ.com

“Hey Big Mama!” “Where are we off too?” “Don’t you FORKING call me Mama you RUNT!” “We’re off to Salad and Go in Phoenix AZ”

Salad and Go is a small local chain that serves a variety of about ten kinds of quick packaged salads, breakfast items, wraps, soups, smoothies and more! Salad and Go is only a Drive Threw Restaurant without a Dining Room but they do have a Dog Friendly Patio and Usually hand out Dog Biscuits to Dogs.

I Forgot to Photo our salads but they both looked similar to this one.

It’s a pretty good sized salad with lots of seasoned moist chicken. This time I got the seasonal salad that included Quinoa, Roasted Beets and Candied Walnuts. My husband got a Greek Style Salad with Chicken and Shrimp.

“My first time at Salad and Go!”   “Yum!”

“I better get up as close as I can to get the most food!”

“Your playing DIRTY you FORKING runt!”

“This food is pretty tasty isn’t it!”

“We did alright at Salad and Go!”

www.SaladandGo.com

“Woo Hoo where am I going?’

It’s been mighty hot in Phoenix but we had one day the next week where the high was only 94 degrees F and it was still comfortable and cool at lunch time so we sneaked out for Lunch again at Banh Mi Bistro Vietnamese Eatery in Phoenix.

Banh Mi Bistro Vietnamese Eatery is a Pho Free Vietnamese Restaurant and they recently expanded the menu slightly with a few newer offerings. A Cheeseburger Banh Mi, Coconut Curry, small Chicken Cabbage Salad and Asian Flavors of Ice Cream. This time I got a Chicken Banh Mi because I haven’t had one in a while.

“Hey Runt, you only get to eat after I eat first.”

My husband got a BBQ Pork Banh Mi.

There was more than enough to go around for everyone. I even got to take half of mine home with sharing.

“We FORKING ENJOY Banh Mi Bistro Vietnamese Eatery in Phoenix.

www.BanhMiBistroAZ.com

It seems that Dining Out with Dogs in Metro Phoenix will be more like Dining IN with dogs in Metro Phoenix because it is Forking Hot Here Already. We took the dogs to the Burger King Drive Threw for a Breakfast Sandwich.

“I just started dining out in Metro Phoenix and it’s already so FORKING HOT” The cement burns our paws and we can fry in the heat!”  “Where are we going?”

“We’re going to Burger King.” “Get used to it Runt….this is about as good as dining out gets for us because it so hot outside.”

“It Forking looks like food comes out the window”…..”My Big Beautiful Aussie Queen!”

“That’s all Folks!”

It’s very hot in Phoenix now. We had some record breaking heat already. It already got up to 120 degrees F. We can only hope for a monsoon to cool things down.

We’ll see you when we can!

That was Dining Out with Dogs in Metro Phoenix for June 2017…take care and we hope to see you next month.

The Forking Truth

In Memory of Louie 5-5-2001 – 3-3-2017

 

 

My Visit to Pizzeria Bianco at Town & Country Phoenix AZ

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The owner is James Beard Award Wining Chef Chris Bianco. He might be the only chef that has won a James Beard Award for Pizza. His pizza is legionary. It’s Arizona fused with Italy and the East Coast. Bianco’s Pizzas are considered to be the very best pizzas in the country by many publications and food TV shows. Oprah Winfrey herself and many other celebrities have dined at Pizzeria Bianco announcing to the world that this pizza to be the best.

What are Pizzeria Bianco Pizzas?

The pizzas are Neapolitan in style with a thin crust that’s blistered and charred with a wet middle. They dough is made with special Arizona Heirloom grains that are ground fresh for Chef Bianco. The milky cheese is Bianco house made and the sauce is made from tomatoes that are authentic in style specially grown in California for Chef Bianco.

Between me and my husband we had all the pizzas a number of times.

I do apologies for not indulging in pizza today after I might have wet your appetite for a slice.

I’ve been to this restaurant several times and had many different experiences here.

Here’s a little bit of the history and hopefully I am recalling it correctly.

If I recall correctly this restaurant opened as Italian Restaurant and offered a more involved menu. Somehow the name of the restaurant didn’t quite fit and latter the restaurant was split in half as two restaurants and the front dining room was called Pizzeria Bianco and the back dining room stayed more formal and was know for a short time as Trattoria Bianco serving pastas and dinners.

Now this restaurant is just known as Pizzeria Bianco. It’s not a fancy place. It sort of has the look that it’s been here forever.

Here is the current menu.

They started us off with complimentary house baked crusty bread and high quality extra virgin olive oil.

I soon received my Two Wash Farms Chicken Salad served with AZ Creamer Potatoes and Local Greens.

The greens are simple and very plain. The chicken is a mix white and dark meat. It is extremely tender, moist and very lightly dressed but flavorful. The salad contains some sweet chunks of apple, fresh herbs and crispy celery. The potatoes are cooked till they are very creamy and are tossed in a fresh tasting sweet whole grain mustard and mixed with bread and butter pickles, onions and seasoning. Pretty darn tasty!

My husband had the Francesca’s Meatball Sandwich.

Well my husband didn’t have any trouble finishing this off so I guess it was good!

The Italian Ice is like no other….it truly is Amazing so we had to have it!

On the left is nutmeg and on the right is chocolate. The Italian Ice is slightly creamy….I grew up on the East Coast were Italian Ice is very popular and I have never come across Italian Ice like this before but it is also delicious. Today they served the Italian Ice with very rich but also delicious shortbread cookies.

Pizzaria Bianco is Worth a Fork!

Worth a Fork! The Food is simple but good and is made of local and quality ingredients. The Pizza is legendary…..It’s up to you to decide on the Pizza!

www.PizzariaBianco.com

The Forking Truth is that EVERY FORKING Thing is subject to change and your experience may or may not differ.

The Forking Truth

Dishes from the past we had here.

Swiss Chard Lasagna

Beef Bolognese Pappardelle

Market Salad

Arancini

Chicken Salad

Grilled Mortadella and Cabbage Sandwich

Pasta E Fagioli